Rabbit Ragout with Dumplings

Summary

Ingredients

For the dough:

• 200 g flour
• 5 g bakin powder
• 100 g butter
• 1 bunch tarragon, finely chopped
• sea-salt
• Pepper, freshly ground
• milk
• nutmeg

For the meat:

• Rabbits, cut into 5-7 pieces. disassembled, soaked in milk overnight
• 100 g flour
• olive oil
• g butter
• salt
• pepper
• 100 g bacon, smoked
• 1 sprig rosemary
• 1 leaf bay leaf
• 100 g mushrooms, mixed
• 1 handful onion (s) (silver)
• 2 dl beer, dark, e.g. Guiness
• 2 dl poultry stock

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Instructions

1. Preparation the day before:
2. Wash rabbits and put them in milk in the refrigerator overnight.
3. Dumplings:
4. Mix flour, baking powder, butter, tarragon, a good pinch of salt and pepper each. Work in milk with a fork until the batter is firm but not sticky. Knead well, shape into a 4-5 cm thick roll and cut into 3 cm thick slices. Shape the slices into balls, rub generously with nutmeg and place in the refrigerator.
5. Rabbits:
6. Briefly wash the rabbit from the milk, dry it and turn it in flour. Heat the olive oil and a little butter in an ovenproof saucepan. Fry the rabbit in batches for approx. 5 minutes until golden, then put all the meat in the saucepan, add plenty of salt and pepper. Cut the bacon into 5 medium-thick lengthways strips and then cut across them into sticks and add.
7. Keep the rabbit meat moving at all times. When the bacon is crispy, add the rosemary sprig, the bay leaf, the mushroom mix (I combined porcini mushrooms, morel hats and shiitake) and the pickled onions one after the other. Let simmer for 10 minutes.
8. Preheat the oven to 190 ° C, insert the grid on the 2nd lowest groove.
9. Stir in 1 tablespoon of flour, pour in the beer and the poultry stock and simmer with the lid on for another 20 minutes. Remove the lid and distribute the dumplings loosely on the rabbit ragout and drizzle with a little olive oil. Put in the oven for 45 minutes.
10. Nowadays, rabbits no longer necessarily have to be soaked in milk overnight if they are breeding animals. Was done earlier because you didn`t know how old wild rabbits were. I still like it better when it`s pickled, it`s a bit more delicate and finer in taste.
11. The mushrooms can be varied in almost any way: mushrooms, etc. for a lighter taste, morels, etc. for a bitter taste.
12. The dumplings serve as a lid in the oven and prevent them from drying out. It also makes them crispy on top and soft and juicy on the bottom.

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